Spanish Rice
Submitted by Denise Smith, Rural Electric Convenience Cooperative
Servings 4
Ingredients
- 1/4 cup butter
- 2 cups uncooked instant rice
- 2 teaspoons beef bouillon or 2 cubes
- 1 cup boiling water
- 1 14-ounce can diced tomatoes
- 1 medium onion chopped
- 1 garlic clove minced
- 1 bay leaf
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a deep skillet over medium heat.
- Add rice and stir until browned, about 3-5 minutes.
- Dissolve beef bouillon in the boiling water and add to the rice.
- Add remaining ingredients and bring them to a boil.
- Reduce heat, cover and simmer for 10-15 minutes, stirring occasionally.
- Once the liquid is absorbed and the rice is tender, remove the bay leaf and serve.
